Roland Bello
Active Time
45 MIN
Total Time
2 HR 40 MIN
Yield
Serves : 8 to 10

Le Coucou chef Daniel Rose stirs apples into the batter of this pound cake–like dessert, then tops it with more of the Calvados-spiked fruit. Slideshow: More Apple Cake Recipes

How to Make It

Step 1    

Make the cake In a large bowl, toss the apples with the Calvados, ginger, cinnamon and 2 tablespoons of the sugar. Let stand for 30 minutes. 


Step 2    

Preheat the oven to 350°. Brush a 9-inch springform pan with butter.


Step 3    

In a large bowl, using a hand mixer, beat the 3 sticks of butter with the remaining 2 1/4 cups of sugar and the salt until pale yellow and fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Using a wooden spoon, stir in the flour and baking powder until a thick, smooth batter forms. Fold in 
8 of the apple slices. Spread the batter in the prepared pan.


Step 4    

Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the apple juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean.

Step 5    

Meanwhile, make the glaze In a small saucepan, combine the sugar with 2 tablespoons of water and bring to a simmer without stirring. Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes. Carefully add the cream and butter (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes.


Step 6    

Transfer the cake to a rack and let stand for 10 minutes. Unmold the cake and brush the top with the glaze. Let cool slightly and serve warm or at room temperature. 


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